Tropical Mango Salsa Salmon with Steamed Rice
A bright and breezy dish that pairs perfectly grilled salmon with a sweet, spicy, and tangy tropical mango salsa, served over fragrant steamed rice. It’s light, healthy, and bursting with sunshine on a plate.
Time Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Salmon:
4 salmon fillets (6 oz each)
2 tbsp olive oil
Zest and juice of 1 lime
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
Salt & pepper to taste
For the Tropical Mango Salsa:
1 large ripe mango, diced
½ pineapple, finely chopped (or ½ cup canned, drained)
¼ cup red bell pepper, diced
1 small red chili or jalapeño, finely chopped (optional)
¼ red onion, finely diced
Juice of 1 lime
2 tbsp fresh cilantro or mint, chopped
Salt, to taste
For the Steamed Rice:
1 cup jasmine or basmati rice
2 cups water
1 tbsp olive oil
Pinch of salt
Optional Garnish:
Lime wedges
Extra herbs
Toasted coconut flakes or sesame seeds
Instructions
1. Cook the Rice
Rinse rice until water runs clear.
In a medium saucepan, combine rice, water, salt, and oil/butter.
Bring to a boil, reduce heat to low, cover, and simmer 15 minutes.
Turn off heat, let rest (covered) 5 minutes. Fluff with a fork.
2. Make the Mango Salsa
In a bowl, mix mango, pineapple, red pepper, onion, chili (if using), lime juice, and herbs.
Add salt to taste. Let sit while cooking salmon to let flavors meld.
3. Marinate & Grill the Salmon
Pat salmon fillets dry. Rub with olive oil, lime zest, lime juice, paprika, garlic powder, cumin, salt, and pepper.
Preheat grill or skillet over medium-high heat. Lightly oil.
Cook salmon skin-side down 4–5 minutes. Flip and cook another 3–4 minutes until salmon is opaque and flakes easily.
Let rest for 2 minutes.
4. Assemble & Serve
Place a scoop of steamed rice in each bowl or plate.
Top with grilled salmon fillet.
Spoon mango salsa generously over the top.
Garnish with lime wedges and herbs. Add coconut flakes or sesame seeds if desired.
Notes
Use ripe mango and pineapple for natural sweetness.
Let the salsa sit for 10+ minutes before serving to blend flavors.
Salmon can also be roasted or pan-seared if you don’t grill.
Tips
For extra flavor, add 1 tsp grated ginger to the salmon marinade.
Want more tropical flair? Stir 1–2 tbsp coconut milk into the rice before serving.
Add diced avocado to the salsa for creaminess.
Frequently Asked Questions
Q: Can I make this ahead?
A: You can make the salsa and cook rice a day ahead. Salmon is best fresh but can be reheated gently.
Q: Can I use frozen salmon?
A: Yes. Thaw thoroughly and pat dry before marinating.
Q: What’s a good vegetarian substitute?
A: Grilled tofu, halloumi, or roasted eggplant work great with mango salsa.
Nutrition Facts
Calories: ~480
Protein: 35g
Carbs: 38g
Fat: 22g
Fiber: 3g
Sugar: 11g
Sodium: ~300mg